Ubusuna Kabashiko Rokunoujou【産土 香子 六農醸】

As its name “Kounoko” suggests, it is said that when this rice is steamed, its refined fragrance can be detected even in neighboring homes. The sake releases white peach fruit notes along with cheese-like aromas. Fine bubbles add freshness while maintaining a soft and delicate texture. From mid-palate to the finish, layers of umami, gentle sweetness, and profound grain aromas can be fully enjoyed. It is recommended to pair with shrimp shumai, where the soft texture and subtle sweetness complement each other beautifully.

For hundreds of years, natural yeast dwelling in the brewery has been welcomed and nurtured, quietly giving birth to sake.

During the two months before the starter (moto) is completed, brewers focus their senses, attuning to the breath of fungi and microorganisms.

Amidst the myriad sounds of microbial life, they observe and entrust themselves as guardians. If the finished sake does not reach the ideal taste, it is quietly set aside, never released to the world. Thus, the “Rokunoujou” born in such quiet nurturing carries the memory of nature’s hidden fungi and microorganisms. On the palate, one can feel the profound flavor born from the intertwining of wilderness and nature. Yeast and humans, nature and craft—upholding this harmony with respect, and gently lifting it with both hands, this is our path of brewing.

Product Name: Ubusuna Kabashiko Rokunoujou

Polishing Rate: Not disclosed

Rice Type: Kounoko (grown in the Kikuchi River basin, Nagomi Town)

Alcohol: 13% Vol

Brewery Prefecture: Kumamoto (Hananoka Sake Brewery Co., Ltd.)